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Grilled pepper and tomato salad in a white bowl with wooden spoon on the side
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Macedonian Pepper Salad

Prep Time10 mins
Total Time10 mins
Course: Salads
Cuisine: Mediterranean
Servings: 4 servings

Ingredients

salad

  • 10 green peppers - check notes for details
  • 3 Roma tomatoes
  • 1/2 white onion
  • fresh parsley

dressing

  • 8 tbsp - 40g olive oil
  • 4 tbsp balsamic vinegar
  • 1 tsp salt

Instructions

salad

  • Clean the peppers from the stems. Preheat the grill to medium and add the peppers to the grill in one single layer.
  • Grill for 4-5 minutes on each side or until the peppers get soft.
  • Once they are grilled and still hot, add them in a ziplock bag or cover them in a bowl with aluminum foil, making sure that the steam stays inside. Leave them to rest for 10-15 minutes.
  • Peel the peppers by pulling the skin from top to bottom.
  • Leave them to cool completely and cut the peppers into 1-inch cubes.
  • Cut the tomatoes in half and then cut each side into three wedges. Finally, cut the wedges into 2-3 bite-sized pieced.
  • Cut the onion into thin strips.
  • Mix everything together and sprinkle freshly chopped parsley on top.

dressing

  • To make the dressing in a small bowl, mix olive oil, vinegar, and salt and drizzle over the salad before serving.

Notes

  • For this recipe I used Anaheim peppers, they are thinner and longer in comparison to bell peppers. Bell peppers can be used as a substitute but they need to be green!
  • I used Roma tomatoes for this salad as they have that Mediterranean flavor and are my personal favorite; as a substitute, it can be used cherry tomatoes, grape tomatoes, heirloom tomatoes, etc.
  • If for any reason you can't grill peppers as a second option would be roasting them in the oven;
  • A crucial step to get the peppers to peel easily is to cover them with foil or add them in a ziplock bag; this way to steam would stay inside they would soften up and the skin would come out easy;